One bake, then we close
The bakery started in a rented commissary kitchen with two nights a week and a folding table at the farmers market. It moved into the storefront on Mill Street after four years, and the schedule has not really changed since: mix at night, bake at three, open at six.
Baking once means running out. We decided early that we would rather close at two with empty shelves than bake a second batch nobody was waiting for, and regulars have learned to come early for the sourdough.
Four people work here. Two of them have been here since the commissary.
